This has to be one of my favourite summer breakies that I whip up almost every weekend. It’s super tasty and only takes a matter of minutes to prepare. Pop it on a couple slices of toasted bread for a light meal or add a poached egg or two to make it more substantial. I have to admit that poached eggs have never been my strong point in the kitchen. After regular failed attempts I find it best to enlist a friend to take over the poaching of eggs at breakfast or resort to the scrambled or fried variety.
- 2 avocados
- 150g feta cheese
- 1 cup mint leaves
- 2 tsp lemon juice
- Salt and pepper
- Crusty bread
- Slice avocado and feta cheese into small pieces, roughly chop the mint leaves and place in a medium bowl.
- Drizzle with lemon juice, season with salt and pepper and lightly toss to combine.
- Serve on toasted crusty bread and add poached eggs if desired.